- 2 red peppers
- 500g cooking chorizo (see tip)
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 loaf French bread, quartered and split down the middle
- 100g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.
Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.
TipCooking chorizo can vary hugely in length, from little thumb-sized sausages to very long coils. It doesn’t matter which you use – they will all take the same time to sizzle – just cut the very long sausages to lengths that will fit the bread.